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Red Kuri Squash Honeycrisp Apples Amador Farms, Yakima & Zillah

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Red Kuri Squash Honeycrisp Apples Amador Farms, Yakima & Zillah WHAT’S FRESH: WEEK 19– October 23, 2019 SPOTLIGHT ON: Red Kuri Squash Honeycrisp Apples Amador Farms, Yakima & Zillah Store your apples in the crisper drawer of the refrigerator. Red Kuri SquashSidhu Farms, Puyallup Store your winter squash in a cool, dry place such as a pantry or cupboard. Kale See Lee Farm, Carnation Store unwashed kale in an airtight container or plastic bag in the refrigerator crisper drawer. Purple Fingerling Potatoes Alvarez Organic Farms, Mabton Store your potatoes in a cool, dry place such as a pantry or cupboard. The Red Kuri variety of winter squash is known for its sweet, Bartlett Pears (full share) Amador Farms, Yakima & Zillah nutty flavor and slightly dry and dense texture. Highly popu- Store your pears on the counter until ripe or when they give slightly to the touch. Once ripe, lar in Japan where the variety originated, the word “Kuri” in Japanese translates to chestnut, which many use to de- store in the refrigerator. scribe this squash’s flavor. Spaghetti Squash (full share) Mariposa Farm, Everson Red Kuri squash is high in vitamin A, C and potassium. Store your squash in a cool, dry place such as a pantry or cupboard. Prepare as you would other types of winter squash like But- Celeriac (full share) Lee Lor Garden, Carnation ternut or Delicata. Cut in half, scoop out the seeds, cube (if desired) and cook. Once cooked the skin is thin and edible. Store your celeriac in a plastic bag or container in the refrigerator. You can steam, microwave, roast, stir-fry or boil your Carrots (full share) Garden Flowers, Snohomish squash. You can add your cooked squash to salads, bowls, Cut the greens off of your carrots and store in reusable containers or plastic bags in the chili, tacos, or pasta. Try stuffing your squash with rice, veg- gies and meat and then roasting. You can even add mashed refrigerator crisper drawer. cooked squash to sweet dishes, as you would pumpkin, like pancakes, pies or cakes. Red Kuri squash is also a great substitute for butternut squash in creamy soup and gives a delicious nutty flavor. FEATURED RECIPE: Red Kuri Squash Curry ADAPTED FROM: naturallyella.com INGREDIENTS 1 tablespoon mild curry powder 1 small onion, diced 2 teaspoon fresh ginger 2 cloves garlic, minced Salt and pepper (to taste) 1/2 bunch of kale, sliced into 1/2 1 can coconut milk (13.5 fl oz) inch wide ribbons 1 cup vegetable broth 1 red kuri squash Cilantro (for topping, optional) 3-5 fingerling potatoes, cubed Brown rice (for serving) 2 tablespoons coconut oil DIRECTIONS 1. Cut squash in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes. 2. Heat coconut oil in a large pot over medium heat. Add onion and cook until trans- lucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pep- per. Let cook about 1 minute. 3. Add cubed squash and potatoes and stir until well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender. 4. Stir in kale and let cook until wilted, about 5 more minutes. Serve with a sprinkle of cilantro over brown rice. FEATURED RECIPE: Roasted Squash/Pumpkin Seeds ADAPTED FROM: allrecipes.com Get creative with the seasoning you put on your seeds. You can skip the salt and pepper and instead add cinnamon and sugar for a sweet version. Ingredients Seeds from 1-2 winter squash (use any variety such as Red Kuri, Butter- nut, Pumpkin, or Spaghetti squash 1 tablespoon olive oil Salt and pepper to taste 1/2 teaspoon favorite spice (cumin, paprika, curry powder, etc.) optional DIRECTIONS 1. Preheat the oven to 275 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil. 2. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil, salt, pepper and spices into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet. 3. Bake for 15 minutes, or until seeds start to pop. Watch closely and stir if needed to keep the seeds from burning. Remove from oven and cool on the baking sheet before serving. FOR MORE RECIPES VISIT WWW.PIKEPLACEMARKET.ORG/PIKEBOX .
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